Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF
Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, vickys chicken, leek & bacon pie, gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook vickys chicken, leek & bacon pie, gf df ef sf nf using 15 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF:
  1. Get 1 tbsp oil
  2. Prepare 500 g diced chicken
  3. Make ready 100 g lardons
  4. Prepare 2 leeks, sliced
  5. Prepare 1 tbsp gluten-free / plain flour
  6. Get 250 ml chicken stock
  7. Take 50 g sunflower spread / butter
  8. Get 2 tbsp Alpro coconut yogurt or Oatly creme fraiche
  9. Prepare Topping
  10. Make ready 900 g white potatoes, peeled and quartered
  11. Get 4 tbsp milk of choice
  12. Prepare 2 tbsp Alpro coconut yogurt / Oatly creme fraiche
  13. Get to taste Salt and pepper
  14. Take 50 g shredded cheese (optional) - I use Violife free-from brand
  15. Take 1 handful fresh parsley, chopped (optional)
Instructions to make Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF:
  1. Start by boiling the potatoes in salted water for around 20 minutes
  2. Meanwhile, heat the oil in a frying pan and brown off the chicken and lardons
  3. Add the sliced leeks and cook for a few minutes until softened
  4. Sprinkle the flour over and stir in
  5. Add the stock and cook for 5 minutes or until thickened
  6. Stir the creme fraiche into the sauce then transfer the pan into an ovenproof dish
  7. Drain the potatoes and mash with the milk, butter and creme fraiche
  8. Mix in the cheese and parsley then season to taste with salt and pepper. Spoon the mashed potato over the chicken mixture
  9. Finish off under the grill / broiler to brown the topping
  10. Serve with seasonal vegetables

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